Pitta (satži) served with cream and spoon sweets
Πίττα της σάτζιης, κατά το ψήσιμο. Πηγή: Στάλω Λαζάρου.
A contemporary recipe with pitta cooked on a non-stick pan (in place of the traditional satži) combined with cream and spoon sweets.
Name - Recipe
Pitta cooked in a non-stick pan without oil (instead of satži) and served with cream and spoon sweets.
Satži=cookware, clay shallow tray with two handles or metal plate on which they baked pourekia (Kypri - Protopapa 2003, 249-250).
For the dough:
2 cups village flour
½ cup of corn oil
1 cup of water
1 pinch of salt
For the cream:
3 cups of milk
2½ tbsp nisiasto (maize starch)
3 tbsp sugar (round)
1 tbsp of rosewater
Prepare the dough: In a bowl, add the flour, salt and oil and rub with your hands. Add water, a little at a time, and knead to form a dough. Cover the dough and leave it aside for 30 minutes. Divide the dough into small pieces, roll it out with a rolling pin and cook them in a non-stick pan without oil (as if cooking on satži).
Prepare the cream: In a saucepan, put 2 cups of the milk and bring almost to a boil. Put the maize starch in a cup, add the rest of the milk and dissolve it, then add it to the pot with the hot milk. Add the sugar and stir with a wooden spoon until the cream forms a bubble or two. Remove from the heat.
Serve the pittas with cream and spoon sweets of your choice. (Lazaros Christofi, Cooking Cypriot food 2013-2014)
Cooking in a pan without oil.
Boiling.
Additional information and bibliography
Kypri Th. - Protopapa K. A. (2003), traditional baking in Cyprus. Its use and importance in customary life, publications of the Centre for Scientific Research, XVIII, Nicosia.
Recording: Lazaros Christofi (17 years old, student of the Technical School Makarios III). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroulla Hadjittofi
Πίττα κατά το ψήσιμο στη σάτζιη. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Διάφορα γλυκά του κουταλιού συνοδεύουν την πίττα και τη γαλατόκρεμα. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
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